I can’t believe we’re already at week 4 of my Foodie Friend Friday experiment… March has seriously flown by! Today, my friend Annemarie is sharing her recipe for stove-top beef chili, which sounds and looks absolutely deeeelicious!
Annemarie and I met in our first year of undergrad and have remained friends ever since. She and I share a love for knitting, tea, and good food (she’s actually been on my blog before!), as well as the occasional bout of shopping, glass of wine, and chick flick. We used to take turns making one another lunch back in the day, and I still dream about this spicy black bean and corn soup she made for me once — it was to die for. Her family has also been wonderful during my time at school, welcoming me into their home for Easter and Thanksgiving celebrations when I couldn’t fly all the way home to BC. We have had a really great 5 years together so far!
One of my absolute favourite restaurants in Kingston is a café-bakery called Pan Chancho. Everything they serve is impossibly fresh and absolutely bursting with flavour. Whenever my parents come for a visit, we try to make a stop there, and last time they were down, they bought the Pan Chancho cookbook. This recipe is adapted from their own Moroccan chickpea salad.
Cornbread is one of my favourite foods. It’s one of those things that I don’t think of often, but every time I eat it, I feel like I’m in taste bud heaven.
I got a fantastic recipe for cornbread muffins from a friend of mine, who had come across it online while looking for a way to use yoghurt in her baking. I’ve modified it by adding fresh jalapenos to up the taste factor, and I’ve baked it in circular pie pans. However, you can make this into a loaf or in muffin tins if you’d like!